This recipe called for red potatoes, which I did not have on hand. Regular potatoes worked just fine. I thought I had green onions left from a previous recipe, but after a search through my refrigerator I discovered I was out of them, too. To keep an onion taste in the potato salad I added a little of the white onion I did have.

The result would have been much more colorful if red potatoes and green onions were used but it still had a good taste.

The page the recipe came from drew my interest before I saw it. It’s from a page on Facebook called Army Wives’ Kitchen. It is administered by four U.S. Army wives and one U.S. Navy wife.

They use the page not only to share recipes they have found, but to share recipes from others. After recipes are posted, others sometimes add tips or similar recipes.

Facebook pages such as this, and blogs, are great places to share recipes and ideas.

Others I’ve run across are a called Through a Country Momma’s Eyes, Attitudes in the Kitchen and Southern Lovin Family Recipes. Needless to say, the names can get a little creative.

Recipes have been shared on Facebook for a while but recent technology upgrades for the recipe photos and layouts make them hard to resist. It’s kind of the same idea as Pinterest but intermixed with photos of user’s dogs, kids, vacations and updates of what they’ve done today.

In a world where we sometimes share too much information, I’m glad these recipes are being shared and more than that, people are trying them and sharing their own success stories.

Becca Owsley can be reached at (270) 505-1741 or bowsley@ thenewsenterprise.com.

In a large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add cubed chicken to the bowl with left over olive oil/hot sauce mixture and stir to coat.

Once the potatoes are fully cooked, remove from oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with raw marinated chicken.

In a bowl mix together cheese, bacon and green onion and top raw chicken with the cheese mixture.

Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly.

Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.

Combine sour cream and ranch dressing mix in a small bowl until well-blended. Transfer potatoes, bacon, cheddar cheese and green onions to a large bowl. Stir in sour cream mixture until well-coated.